Family Meal Kit
One-Pot Shrimp and Orzo Soup
with kale and garlic bread
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
- Calorie-Conscious
- Protein-Packed
Chef
David Welch
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 16 oz. Shrimp
- 2 Ciabatta
- 6 oz. Orzo Pasta
- 1 Onion
- 4 oz. Fire Roasted Diced Tomatoes
- 3 oz. Kale
- 2 oz. Basil Pesto
- 1 oz. Grated Parmesan Cheese
- ¾ oz. Roasted Garlic & Herb Butter
- 2 tsp. Vegetable Base
- 1 tsp. Garlic Salt
- 1 tsp. Portuguese Piri Piri Blend
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories530
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Carbohydrates59g
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Net Carbs54g
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Fat19g
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Protein31g
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Sodium2280mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Large Pot
- 1 Mixing Bowl
- 1 Plate
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using sliced beef, pat dry, coarsely chop, then separate pieces. Stir occasionally until beef reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Stem kale and coarsely chop.
Halve and peel onion. Cut halves into 1/4" dice.Pat shrimp dry. Season all over with piri piri seasoning (use less if spice-averse) and a pinch of salt and pepper. -
2 Cook the Shrimp
Place a large pot over medium-high heat and add 2 tsp. olive oil. Add shrimp to hot pot. Cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Transfer shrimp to a plate. Keep pot over medium-high heat; no need to wipe clean. -
3 Cook the Vegetables
Add 2 tsp. olive oil and onions to hot pot. Stir occasionally until tender and slightly browned, 6-8 minutes.
Add kale, garlic salt, and a pinch of pepper. Stir occasionally until combined and kale is wilted, 2-3 minutes. Not everyone loves kale; feel free to reduce or modify to taste. -
4 Add Broth and Cook Orzo
Add fire roasted tomatoes, vegetable base, 3/4 tsp. salt, and 4 cups water. Stir to combine and bring to a boil.
Once boiling, add orzo and cook until al dente, 6-8 minutes.Add shrimp and stir occasionally until combined, 1-2 minutes.Remove from burner. -
5 Broil Ciabatta and Finish Dish
In a mixing bowl, combine softened butter and cheese. Evenly spread butter mixture on cut sides of ciabatta.
Place ciabatta, cut sides up, directly on oven rack under hot broiler until slightly browned, 2-3 minutes.Don't text and broil! Keep an eye on oven as bread may burn easily under broiler.Carefully remove from broiler. Ciabatta will be hot! Use a utensil.Plate dish as pictured on front of card, topping soup with pesto. Slice bread diagonally, if desired. Bon appétit!
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